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Butchering a salmon with a flexible gyuto

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dafox

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Anyone know what knife this is?
Do use a gyuto, sujihiki, or deba to butcher salmon?
 

SeattleBen

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No idea, but gd that thing's flexible. Like a western slicer.
 

podzap

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The dudes who work the fish counters in the Helsinki area supermarkets literally filet hundreds of salmon per shift. I've never seen them using any other knife than the Sanelli 22cm filet.

 

Alder26

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I don’t recognize the brand of that knife but it looks like a Masakane, misono, etc. equivalent knife. I usually use a thin Suji for salmon, or a curved scimitar if the fish is huge.
 

GorillaGrunt

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I’m learning right now how to do this well instead of crummily; I’ve been trying a lot of different knives lately including a 180mm mioroshi deba, 300mm yanagi, 240mm and 270mm sujihiki, 210mm funayuki gyuto, 240mm filet knife... the guy I know who is best at it uses a large and small butcher knife, like a scimitar and a boning knife, but most of the butchers in videos use only one. likely a matter of practice rather than finding the perfect tool, but the tools are making me want to practice
 

dafox

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I think it's a Ikkaku Donryu. In 4:19 there is a clear shot of the ikon on the blade.

The youtuber got back to me and indeed the knife is an Ikkaku Donryu, a 300mm!
 
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